Roasted cod with braised green lentils and beetroot pickle

Matt Tebbutt recipe

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 250g/9oz green lentils
  • 1 carrot, peeled and finely diced
  • 1 stick celery, finely diced
  • ½ onion, finely diced
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 450ml/16 fl oz chicken stock, warm
  • 2 x 200g/7 oz cod fillet or any other sustainable white fish

For the beetroot pickle

  • 2 tbsp olive oil
  • 1 banana shallot, finely chopped
  • 1 tbsp finely chopped raw beetroot stalks
  • 2 beetroots, roasted, peeled and diced
  • ½ tsp garam masala
  • ½ tsp black onion seeds
  • pinch dried chilli flakes
  • 2 tbsp red wine vinegar
  • 2 tbsp caster sugar

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